CN110313519A - A kind of preparation method of Chinese yam ginger juice Yoghourt - Google Patents
A kind of preparation method of Chinese yam ginger juice Yoghourt Download PDFInfo
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- CN110313519A CN110313519A CN201810270821.5A CN201810270821A CN110313519A CN 110313519 A CN110313519 A CN 110313519A CN 201810270821 A CN201810270821 A CN 201810270821A CN 110313519 A CN110313519 A CN 110313519A
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- chinese yam
- parts
- juice
- yoghourt
- ginger
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation method of Chinese yam ginger juice Yoghourt, the mixing such as Chinese yam, ginger juice, stabilizer, sucrose, citric acid and D- sodium ascorbate, compound probiotic are cooperated to be fermented to obtain a kind of novel Yoghourt pure fresh milk.The Chinese yam ginger juice Yoghourt surface of the method for the invention preparation is smooth, color is slightly faint yellow, sweet and sour taste, micro- sense pungent, has aid digestion, antidiarrheal, benefiting qi and nourishing blood, anti-aging, improves the health-care efficacies such as immunity of organisms.
Description
Technical field
The invention belongs to technical field of health care food, and in particular to a kind of preparation method of Yoghourt, in particular to one kind contain
There is the preparation method of the health care yoghourt of Chinese yam and ginger juice.
Background technique
Iron rod yam enters mild in medicine property, sweet in flavor, nontoxic, modern pharmacological research discovery, saponin that iron rod yam contains, sugared egg
White, tannin, only power element, iron rod yam alkali, choline, starch and calcium, phosphorus, iron etc., these have the function of inducement interferon, there is one
Fixed anti-aging material base.And there is special health-care effect to human body, it is possible to reduce subcutaneous fat deposits avoid the occurrence of fertilizer
It is fat.So Chinese yam is a kind of body-building food, being intended to slimmer can be can avoid in this way using Chinese yam as staple food because dieting to human body
Function damages.
Ginger is the rhizome of zingiber, and ginger has anti-oxidant, inhibition tumour, stimulating the appetite and refreshing, promotes appetite, sunstroke prevention
Cool down, refresh oneself, disinfecting detoxifying, analgesic of relieving summer heat, preventing carsick vomiting, treatment migraines pain, eliminating that drunk, to eliminate dark sore etc. a variety of
Effect.Clinic can be applied to: anemofrigid cold, fever, aversion to cold, the symptoms such as chilly vomiting, and have detoxicating functions.
Two kinds of food materials of Chinese yam and ginger are grouped together and can possess the pharmacological property of ginger and Chinese yam, and can cover ginger
Acid is beneficial to health.Chinese yam and ginger juice are added in Yoghourt, the mouthfeel of Yoghourt can not only be promoted, moreover it is possible to assign
The special health-care efficacy of Yoghourt.
Summary of the invention
In view of above-mentioned benefit, the present invention is intended to provide a kind of smooth in taste, conveniently drinks, sweet and sour taste, collection ginger juice and
The nutrition and health care of Chinese yam is in the Chinese yam ginger juice Yoghourt of one, the Chinese yam ginger juice Yoghourt with health-care efficacy.
A kind of preparation method of Chinese yam ginger juice Yoghourt, which is mainly characterized in that: the following steps are included:
(1) processing of raw material:
A selects 10 parts, 80 DEG C temperature of pure fresh milk to sterilize 30 minutes in parts by weight, 4-6 portions of sucrose is added, after dissolution mixes
It is spare；
B selects fresh, without bud 1 part of ginger, cleans up in parts by weight, removes dirt and ginger peel, and slice adds 3-5 parts
Pure water and 0.1-0.3 parts of citric acid are squeezed the juice, and homogenate is concentrated under reduced pressure into 1-3 parts, is filtered to remove ginger slag, at a temperature of 80 DEG C into
Row sterilizing 30 minutes spare to get new fresh ginger juice；
C selects 3-6 parts of iron rod yam that fresh, nothing is gone rotten, cleans up, remove the peel, and slice to prevent Chinese yam brown stain, is put immediately
Enter and impregnates 30-50min in 0.1%-0.3 parts of citric acids and the colour protecting liquid of 0.1%-0.2 parts of D- sodium ascorbates preparation；By Chinese yam
It is put into juice extractor that break into juice spare；
D, the configuration of stabilizer: with pectin: CMC: xanthan gum according to the weight ratio of 2:3:2 be mixedly configured into 1-5 parts it is spare；
(2) deploy: by stabilizer, pure fresh milk, Chinese yam juice and ginger juice are mixed and stirred for uniformly spare；
(3) homogeneous and sterilizing: by the raw material modulated under the conditions of 25MPa/63 DEG C homogeneous, then sterilized under the conditions of 120 DEG C
6s；
(4) it ferments: material being cooled to 43 DEG C, accesses strain, adds lactobacillus bulgaricus, streptococcus thermophilus and cream in proportion
The compound bacteria of acidfast bacilli, 43 DEG C of ferment at constant temperature 20-24h, the acidity of fermentation termination are 70o T；
(5) filling in plastic cup after the semi-finished product fermented stirring being carried out demulsification processing；
(6) finished product refrigerates 12 hours in freezer, and 2-5 DEG C of refrigerated storage temperature progress Aging storage 2-5h is to get Chinese yam ginger juice Yoghourt.
Further, in the fermentation process of Yoghourt, it is added to the good ginger juice of Chinese yam juice, improves the taste of Yoghourt, improved
The nutritive value of Yoghourt.
Further, the strain is the weight that lactobacillus bulgaricus and streptococcus thermophilus and Bacillus acidi lactici press 3:2:2
Amount is than 0.1-0.3 parts of addition.
The Chinese yam ginger juice Yoghourt of the method for the invention preparation, has surface smooth, color is slightly faint yellow, sour-sweet
Palatable, micro- sense pungent has natural ginger taste, and can sufficiently taste out the flavor of Chinese yam.The mouthfeel of Yoghourt is not only enriched, but also
It can also assign Yoghourt special healthcare function, effectively increase the deep processing value of Chinese yam and ginger.
Specific embodiment
Example 1:
A kind of preparation method of Chinese yam ginger juice Yoghourt, which is mainly characterized in that: the following steps are included:
(1) processing of raw material:
A selects 10 parts, 80 DEG C temperature of pure fresh milk to sterilize 30 minutes in parts by weight, adds 4 portions of sucrose, and dissolution mixes standby
With；
B selects fresh, without bud 1 part of ginger, cleans up in parts by weight, removes dirt and ginger peel, slice, add 3 parts it is pure
Water purification and 0.1 part of citric acid are squeezed the juice, and homogenate is concentrated under reduced pressure into 3 parts, is filtered to remove ginger slag, carries out sterilizing 30 at a temperature of 80 DEG C
Minute is spare to get new fresh ginger juice；
C selects 6 parts of iron rod yam that fresh, nothing is gone rotten, cleans up, remove the peel, and slice to prevent Chinese yam brown stain, is immediately placed in
30min is impregnated in the colour protecting liquid prepared with 0.1 part of citric acid and 0.2 part of D- sodium ascorbate；Chinese yam is put into juice extractor and is beaten
It is spare at juice；
D, the configuration of stabilizer: with pectin: CMC: xanthan gum according to the weight ratio of 2:3:2 be mixedly configured into 1 part it is spare；
(2) deploy: by stabilizer, pure fresh milk, Chinese yam juice and ginger juice are mixed and stirred for uniformly spare；
(3) homogeneous and sterilizing: by the raw material modulated under the conditions of 25MPa/63 DEG C homogeneous, then sterilized under the conditions of 120 DEG C
6s；
(4) it ferments: material being cooled to 43 DEG C, accesses strain, adds lactobacillus bulgaricus, streptococcus thermophilus and cream in proportion
The compound bacteria of acidfast bacilli, 43 DEG C of ferment at constant temperature 20h, the acidity of fermentation termination are 70o T；
(5) filling in plastic cup after the semi-finished product fermented stirring being carried out demulsification processing；
(6) finished product refrigerates 12 hours in freezer, and 2 DEG C of progress Aging storage 5h of refrigerated storage temperature are to get Chinese yam ginger juice Yoghourt.
Wherein, in the fermentation process of Yoghourt, it is added to the good ginger juice of Chinese yam juice, the taste of Yoghourt is improved, improves acid
The nutritive value of milk.
Wherein, the strain is the weight ratio that lactobacillus bulgaricus and streptococcus thermophilus and Bacillus acidi lactici press 3:2:2
0.3 part of addition.
Example 2:
A kind of preparation method of Chinese yam ginger juice Yoghourt, which is mainly characterized in that: the following steps are included:
(1) processing of raw material:
Step 1, in parts by weight, select 10 parts, 80 DEG C temperature of pure fresh milk to sterilize 30 minutes, add 5 portions of sucrose, dissolution mixes
It is spare afterwards；
Step 2, in parts by weight, fresh, without bud 1 part of ginger is selected, is cleaned up, dirt and ginger peel are removed, slice adds 4
Part pure water and 0.2 part of citric acid are squeezed the juice, and homogenate is concentrated under reduced pressure into 2 parts, is filtered to remove ginger slag, goes out at a temperature of 80 DEG C
Bacterium 30 minutes spare to get new fresh ginger juice；
Step 3,5 parts of iron rod yam that fresh, nothing is gone rotten are selected, cleans up, removes the peel, slice, to prevent Chinese yam brown stain, immediately
It is put into and impregnates 38min in 0.2 part of citric acid and the colour protecting liquid of 0.15 part of D- sodium ascorbate preparation；Chinese yam is put into juice extractor
In to break into juice spare；
The configuration of step 4, stabilizer: with pectin: CMC: xanthan gum according to the weight ratio of 2:3:2 be mixedly configured into 2 parts it is standby
With；
(2) deploy: by stabilizer, pure fresh milk, Chinese yam juice and ginger juice are mixed and stirred for uniformly spare；
(3) homogeneous and sterilizing: by the raw material modulated under the conditions of 25MPa/63 DEG C homogeneous, then sterilized under the conditions of 120 DEG C
6s；
(4) it ferments: material being cooled to 43 DEG C, accesses strain, adds lactobacillus bulgaricus, streptococcus thermophilus and cream in proportion
The compound bacteria of acidfast bacilli, 43 DEG C of ferment at constant temperature 22h, the acidity of fermentation termination are 70o T；
(5) filling in plastic cup after the semi-finished product fermented stirring being carried out demulsification processing；
(6) finished product refrigerates 12 hours in freezer, and 3 DEG C of progress Aging storage 4h of refrigerated storage temperature are to get Chinese yam ginger juice Yoghourt.
Wherein, in the fermentation process of Yoghourt, it is added to the good ginger juice of Chinese yam juice, the taste of Yoghourt is improved, improves acid
The nutritive value of milk.
Wherein, the strain is the weight ratio that lactobacillus bulgaricus and streptococcus thermophilus and Bacillus acidi lactici press 3:2:2
0.2 part of addition.
Example 3:
A kind of preparation method of Chinese yam ginger juice Yoghourt, which is mainly characterized in that: the following steps are included:
(1) processing of raw material:
A selects 10 parts, 80 DEG C temperature of pure fresh milk to sterilize 30 minutes in parts by weight, adds 6 portions of sucrose, and dissolution mixes standby
With；
B selects fresh, without bud 1 part of ginger, cleans up in parts by weight, removes dirt and ginger peel, slice, add 3 parts it is pure
Water purification and 0.3 part of citric acid are squeezed the juice, and homogenate is concentrated under reduced pressure into 3 parts, is filtered to remove ginger slag, carries out sterilizing 30 at a temperature of 80 DEG C
Minute is spare to get new fresh ginger juice；
C selects 4 parts of iron rod yam that fresh, nothing is gone rotten, cleans up, remove the peel, and slice to prevent Chinese yam brown stain, is immediately placed in
45min is impregnated in the colour protecting liquid prepared with 0.3 part of citric acid and 0.1 part of D- sodium ascorbate；Chinese yam is put into juice extractor and is beaten
It is spare at juice；
D, the configuration of stabilizer: with pectin: CMC: xanthan gum according to the weight ratio of 2:3:2 be mixedly configured into 4 parts it is spare；
(2) deploy: by stabilizer, pure fresh milk, Chinese yam juice and ginger juice are mixed and stirred for uniformly spare；
(3) homogeneous and sterilizing: by the raw material modulated under the conditions of 25MPa/63 DEG C homogeneous, then sterilized under the conditions of 120 DEG C
6s；
(4) it ferments: material being cooled to 43 DEG C, accesses strain, adds lactobacillus bulgaricus, streptococcus thermophilus and cream in proportion
The compound bacteria of acidfast bacilli, 43 DEG C of ferment at constant temperature 23h, the acidity of fermentation termination are 70o T；
(5) filling in plastic cup after the semi-finished product fermented stirring being carried out demulsification processing；
(6) finished product refrigerates 12 hours in freezer, and 4 DEG C of progress Aging storage 3h of refrigerated storage temperature are to get Chinese yam ginger juice Yoghourt.
Wherein, in the fermentation process of Yoghourt, it is added to the good ginger juice of Chinese yam juice, the taste of Yoghourt is improved, improves acid
The nutritive value of milk.
Wherein, the strain is the weight ratio that lactobacillus bulgaricus and streptococcus thermophilus and Bacillus acidi lactici press 3:2:2
0.1 part of addition.
Example 4
A kind of preparation method of Chinese yam ginger juice Yoghourt, which is mainly characterized in that: the following steps are included:
(1) processing of raw material:
A selects 10 parts, 80 DEG C temperature of pure fresh milk to sterilize 30 minutes in parts by weight, adds 6 portions of sucrose, and dissolution mixes standby
With；
B selects fresh, without bud 1 part of ginger, cleans up in parts by weight, removes dirt and ginger peel, slice, add 5 parts it is pure
Water purification and 0.2 part of citric acid are squeezed the juice, and homogenate is concentrated under reduced pressure into 1 part, is filtered to remove ginger slag, carries out sterilizing 30 at a temperature of 80 DEG C
Minute is spare to get new fresh ginger juice；
C selects 3 parts of iron rod yam that fresh, nothing is gone rotten, cleans up, remove the peel, and slice to prevent Chinese yam brown stain, is immediately placed in
50min is impregnated in the colour protecting liquid prepared with 0.2 part of citric acid and 0.15 part of D- sodium ascorbate；Chinese yam is put into juice extractor and is beaten
It is spare at juice；
D, the configuration of stabilizer: with pectin: CMC: xanthan gum according to the weight ratio of 2:3:2 be mixedly configured into 5 parts it is spare；
(2) deploy: by stabilizer, pure fresh milk, Chinese yam juice and ginger juice are mixed and stirred for uniformly spare；
(3) homogeneous and sterilizing: by the raw material modulated under the conditions of 25MPa/63 DEG C homogeneous, then sterilized under the conditions of 120 DEG C
6s；
(4) it ferments: material being cooled to 43 DEG C, accesses strain, adds lactobacillus bulgaricus, streptococcus thermophilus and cream in proportion
The compound bacteria of acidfast bacilli, for 24 hours, the acidity of fermentation termination is 70o T to 43 DEG C of ferment at constant temperature；
(5) filling in plastic cup after the semi-finished product fermented stirring being carried out demulsification processing；
(6) finished product refrigerates 12 hours in freezer, and 5 DEG C of progress Aging storage 2h of refrigerated storage temperature are to get Chinese yam ginger juice Yoghourt.
Wherein, in the fermentation process of Yoghourt, it is added to the good ginger juice of Chinese yam juice, the taste of Yoghourt is improved, improves acid
The nutritive value of milk.
Wherein, the strain is the weight ratio that lactobacillus bulgaricus and streptococcus thermophilus and Bacillus acidi lactici press 3:2:2
0.2 part of addition.
The Chinese yam ginger juice Yoghourt of the method for the invention preparation, has surface smooth, color is slightly faint yellow, sour-sweet
Palatable, micro- sense pungent has natural ginger taste, and can sufficiently taste out the flavor of Chinese yam.The mouthfeel of Yoghourt is not only enriched, but also
It can also assign Yoghourt special healthcare function, effectively increase the deep processing value of Chinese yam and ginger.
The numerical value gone out given in embodiment is not limited to the specific value being previously mentioned, can be in claim and summary of the invention
Arbitrarily change within the scope of pointed respective value.
What has been described above is only a preferred embodiment of the present invention, it is noted that for those of ordinary skill in the art
For, without departing from the concept of the premise of the invention, various modifications and improvements can be made, these belong to the present invention
Protection scope.
Claims (3)
1. a kind of preparation method of Chinese yam ginger juice Yoghourt, which is mainly characterized in that: the following steps are included:
(1) processing of raw material:
A selects 10 parts, 80 DEG C temperature of pure fresh milk to sterilize 30 minutes in parts by weight, 4-6 portions of sucrose is added, after dissolution mixes
It is spare；
B selects fresh, without bud 1 part of ginger, cleans up in parts by weight, removes dirt and ginger peel, and slice adds 3-5 parts
Pure water and 0.1-0.3 parts of citric acid are squeezed the juice, and homogenate is concentrated under reduced pressure into 1-3 parts, is filtered to remove ginger slag, at a temperature of 80 DEG C into
Row sterilizing 30 minutes spare to get new fresh ginger juice；
C selects 3-6 parts of iron rod yam that fresh, nothing is gone rotten, cleans up, remove the peel, and slice to prevent Chinese yam brown stain, is put immediately
Enter and impregnates 30-50min in 0.1-0.3 parts of citric acids and the colour protecting liquid of 0.1-0.2 parts of D- sodium ascorbates preparation；Chinese yam is put
It is spare to enter to break into juice in juice extractor；
D, the configuration of stabilizer: with pectin: CMC: xanthan gum according to the weight ratio of 2:3:2 be mixedly configured into 1-5 parts it is spare；
(2) deploy: by stabilizer, pure fresh milk, Chinese yam juice and ginger juice are mixed and stirred for uniformly spare；
(3) homogeneous and sterilizing: by the raw material modulated under the conditions of 25MPa/63 DEG C homogeneous, then sterilized under the conditions of 120 DEG C
6s；
(4) it ferments: material being cooled to 43 DEG C, accesses strain, adds lactobacillus bulgaricus, streptococcus thermophilus and cream in proportion
The compound bacteria of acidfast bacilli, 43 DEG C of ferment at constant temperature 20-24h, the acidity of fermentation termination are 70o T；
(5) filling in plastic cup after the semi-finished product fermented stirring being carried out demulsification processing；
(6) finished product refrigerates 12 hours in freezer, and 2-5 DEG C of refrigerated storage temperature progress Aging storage 2-5h is to get Chinese yam ginger juice Yoghourt.
2. a kind of preparation method of Chinese yam ginger juice Yoghourt as claimed in claim 1, it is characterised in that: the fermentation process of Yoghourt
In, it is added to the good ginger juice of Chinese yam juice, the taste of Yoghourt is improved, improves the nutritive value of Yoghourt.
3. a kind of preparation method of Chinese yam ginger juice Yoghourt as claimed in claim 1, it is characterised in that: the strain is to protect
Leah lactobacillus and streptococcus thermophilus and Bacillus acidi lactici is added to add 0.1-0.3 parts by the weight ratio of 3:2:2.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810270821.5A CN110313519A (en) | 2018-03-29 | 2018-03-29 | A kind of preparation method of Chinese yam ginger juice Yoghourt |
Applications Claiming Priority (1)
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|---|---|---|---|
| CN201810270821.5A CN110313519A (en) | 2018-03-29 | 2018-03-29 | A kind of preparation method of Chinese yam ginger juice Yoghourt |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296569A (en) * | 2020-02-19 | 2020-06-19 | 山西大学 | Composite yogurt and preparation method and application thereof |
| CN113812462A (en) * | 2021-08-11 | 2021-12-21 | 康美华大基因技术有限公司 | Anti-influenza elderberry herbal yoghourt and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068109A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Ginger juice and red date yoghourt and preparation method thereof |
| CN106578072A (en) * | 2016-12-08 | 2017-04-26 | 陕西高新实业有限公司 | Processing method of Chinese yam yogurt |
| CN106720321A (en) * | 2016-11-24 | 2017-05-31 | 陕西玉航电子有限公司 | A kind of preparation method of ginger juice Yoghourt |
-
2018
- 2018-03-29 CN CN201810270821.5A patent/CN110313519A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068109A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Ginger juice and red date yoghourt and preparation method thereof |
| CN106720321A (en) * | 2016-11-24 | 2017-05-31 | 陕西玉航电子有限公司 | A kind of preparation method of ginger juice Yoghourt |
| CN106578072A (en) * | 2016-12-08 | 2017-04-26 | 陕西高新实业有限公司 | Processing method of Chinese yam yogurt |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296569A (en) * | 2020-02-19 | 2020-06-19 | 山西大学 | Composite yogurt and preparation method and application thereof |
| CN113812462A (en) * | 2021-08-11 | 2021-12-21 | 康美华大基因技术有限公司 | Anti-influenza elderberry herbal yoghourt and preparation method thereof |
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Application publication date: 20191011 |